Pumpkin Ice Cream
Just in time for Halloween, this ice cream is a terrific treat alone but you can also have some fun adding toppings. Freshly whipped cream, crushed graham crackers or caramel sauce would all pair nicely. For mine (see pic below) I had some leftover Gingersnap Cookies in the freezer that I thawed and crumbled on top.
Pumpkin Ice CreamMakes about 1 quart Ingredients:
3 cups heavy cream, divided in half
1 cup dark brown sugar, divided in half
6 egg yolks
½ teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 15 ounce can 100% pure pumpkin, (about 1 1/2 cups)
1 teaspoon vanilla extract
In a medium sauce pot, heat HALF of the heavy cream and HALF of the sugar until it JUST begins to scald over medium heat. Do not let boil.
In a medium to large bowl, whisk together egg yolks, remaining half of brown sugar, cinnamon, ginger, nutmeg and salt.
Very slowly temper the hot heavy cream mixture into the egg yolk mixture, whisking constantly so that the eggs don’t curdle.
Return entire mixture to the sauce pot and cook over low heat until the cream is thick enough to coat the back of a spoon. About 7-9 minutes.
Remove sauce pot from heat and add pumpkin to the pot. Gently mix until no lumps remain. Add remaining half of heavy cream and vanilla to the pot and mix until evenly combined.
Strain entire mixture through a sieve into a large bowl. Cool in an ice bath.
Cover mixture tightly and place in the refrigerator for at least an hour but as long as (and preferably) overnight so that the flavors can intensify.
Freeze/churn ice cream according to your ice cream maker manufacturer’s directions.
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